Wishing will not make it cooler this summer. It’s been a tough go all over the country with the record heat, which is causing worry for the farmers and ranchers in the southern half of the country. In my little corner of the world, the weather has become more tolerable. Thinking about cooking or actually cooking has not been a high priority. On Public TV I still watch the masters cook from Italy, Scandinavia and all points USA. (Drooling)

The Farmer’s Market has been overflowing with all the color and flavors of the season. More people are canning again to save money and savor the summer flavors. This week people were talking about making pickles. It’s that time of year. Dill and pickles are available in the farmer’s market. (Good idea.)

Richard showed me how to make pickles a few years ago and it was a simple process. It was so easy. I was really amazed. They kept well and I enjoyed them for a long time.

Here are the basics on how to can pickles from Cooks.com. (Staying cool as a cucumber.)

KOSHER DILL PICKLES

Ingredients

Pickling cucumbers

Whole heads of fresh dill

Whole garlic cloves (large)

Whole small hot peppers

2 qt. water

1 qt. white or cider vinegar

1 c. canning salt

Directions

Select firm fresh cucumbers fresh from blemishes. Do not use cucumbers that are shriveled or have not been recently picked. Wash and pack in jars.

To each quart jar add 1 head fresh dill, 2 to 3 cloves garlic and 1 small red or green hot pepper.

Bring water, vinegar and salt to a boil. Pour hot solution over cucumbers and seal. This is enough for 1 batch or one average canner load of jars packed with pickles (about 20-30 medium pickling cucumbers.

Pickles will be ready in 3 to 4 weeks, depending on size of cucumbers.

For plain dill pickles the garlic buds may be left out, if desired.

Note: Use only canning salt – table salt will cloud the brine or cause pickles to darken and shrivel.

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About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.